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Vegetable Pot Pie Recipe

A robust, hearty vegetable pot pie. The perfect all-in-one vegetarian meal!
Prep Time 45 mins
Cook Time 35 mins
Resting Time 5 mins
Total Time 1 hr 25 mins
Course Main Course
Cuisine American/Canadian
Servings 6
Calories 691 kcal

Ingredients
  

Filling Ingredients

  • 4 Tablespoons olive oil
  • 4 shallots peeled and cut in quarters
  • 1/4 cup chopped onion
  • 1/2 cup sliced button mushrooms
  • 2 garlic cloves minced
  • 1/2 medium sweet potato peeled and diced
  • 1/2 medium russet potato peeled and finely diced
  • 1 stalk celery finely diced
  • 2 large carrots peeled and finely diced
  • 1/2 cup baby Brussels sprouts
  • 1 small fennel bulb diced
  • 1/2 cup frozen peas
  • 1 1/2 cups dry white wine
  • 1 1/2 cups milk
  • 2 Tablespoons butter
  • 2 Tablespoons unbleached white flour
  • 1 Tablespoon chopped fresh tarragon
  • 1 bay leaf
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound firm tofu cut into one-inch cubes, blotted dry
  • 3 Tablespoons sesame oil

Herbed Crust Ingredients

  • 2 cups gluten free flour
  • 1/2 cup canola oil or Crisco or another vegetable shortening
  • 1 teaspoon finely chopped fresh basil
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon finely chopped fresh thyme
  • A pinch of salt
  • 1/2 cup water

Instructions
 

Filling Directions:

  • In a large sauté pan, cook the onion, shallots and sliced mushrooms in the olive oil until the onions are transparent and the mushrooms are slightly browned.
  • Add the potatoes, carrots, celery, fennel, Brussels sprouts, and peas and cook for about 5 minutes.
  • Add the wine and the butter.
  • Mix the flour in the milk and pour it into the vegetables, stirring until the sauce is smooth and thickened and the vegetables are crisp tender, about 15 minutes.
  • Add the herbs, salt and pepper and stir until combined.
  • In a separate sauté pan, heat the sesame oil until it is hot and cook the tofu until it is brown on all sides.
  • Remove the tofu from the oil and add it to the vegetable mixture.
  • Remove the bay leaf and discard it.
  • Set the filling aside.

Crust Directions:

  • To prepare the crust, mix the whole wheat pastry flour and unbleached flour together in a food processor using the dough blade.
  • Add the oil (or shortening), herbs and salt and mix well to form a dough. (If the dough seems too dry and crumbly, add up to 1/2 cup water, a little at a time, until it sticks together but is not sticky.)
  • Cut the dough in half and roll each half into a 13-inch circle.
  • Fit one of the dough circles (crust) into a 1-quart, oiled, baking dish and trim the edges, leaving a 1/2-inch overhang.

Put It Together & Bake:

  • Spoon the filling into the bottom crust.
  • Place the second crust over the filling and trim the edges of the dough.
  • Make 4 incisions in the top crust with a knife to serve as vents.
  • Bake the potpie at 325°F degrees for 30-40 minutes, or until the top crust is golden brown.
  • Let stand for 5 minutes before serving.

Nutrition

Calories: 691kcalCarbohydrates: 56gProtein: 17gFat: 42gSaturated Fat: 5gTrans Fat: 1gCholesterol: 7mgSodium: 479mgPotassium: 695mgFiber: 9gSugar: 10gVitamin A: 6475IUVitamin C: 23mgCalcium: 272mgIron: 4mg
Keyword dinner, vegetarian
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